Coffee lovers love coffee. Obviously, it’s a no-brainer. But all the same, true coffee lovers enjoy more than a ‘cup of joe.’ Equally keen on java, my morning ritual consists of freshly brewed Arabica beans. And as for the weekends, afternoon pick-me-ups are synonymous with none other than an intensely robust shot of ‘kahve turk.’
Talking about Turkish coffee, this coffee beverage is the common favourite both near – ‘chez-moi’ – and as far as Europe and the Middle East. Somewhat like Italian espresso, Turkish coffee is a staple in many coffee houses abroad and homes alike. Delighted for its strong and sweet flavours, Turkish coffee is bold and not for the faint of heart.
Fortunately, I’ve gained an early introduction on the how to’s of all things ‘cezve’ – a Turkish coffee pot – and my acquired Turkish coffee education is in great part thanks to my Persian heritage. Easy as 1-2-3, coffee aficionados everywhere can also make Turksh coffee with ease. Simple in technique as in contents, all you truly require is a ‘cezve’ and these following ingredients: ground Turkish coffee, sugar, and water. That’s – almost – all! As a rule of thumb, here are a few helpful hints: I use a heaping teaspoon of coffee per person as well as equal parts sugar – about a teaspoon – and an espresso cup worth of water per drink. Likewise, albeit a standard method in coffee making, I always try to use filtered water whenever possible.
Measurements aside, here’s how to make a fresh pot of Turkish coffee: fill the ‘cezve’ with exact portions of water per person, and place it on the stovetop over medium heat. Once the water has heated, add the spoonful(s) of coffee but be careful not to stir. Then, add the sugar and omit from stirring. Keeping a watchful eye, begin to stir the coffee and sugar as soon as they have seemingly dissolved or have sunk to the bottom of the pot. At this point, continue to stir until the liquid coffee mixture is well-combined and appears frothy and thicker in consistency. Upon ample stirring, leave the coffee on the stovetop but turn the tempertature to ‘low’, and allow the coffee to continue heating up until it’s ready. As for when it’s coffee time, it’s safe to remove the coffee upon noticing a ring of bubbles form around the edges of the pot. At this point in time, the coffee has sufficiently heated and you want to avoid boiling the coffee at all costs. If you didn’t know beforehand now you know: boiling Turkish coffee is a “no-no” – don’t let it happen to yours!
Finally ready to enjoy, I love Turkish coffee on its own for its rich and intoxicating flavour, and even more so when accompanied with pastry. Finding both ground Turkish coffee and Persian desserts at Tavazo, you don’t have to ask me twice to make a pot of ‘kahve turk.’ Afternoon well spent and recharged, you can do the same by visiting a local Persian grocer or by grinding your own preferred medium roast beans – just be sure to use the Turkish/’finest’ setting. Leaving you to it, then, “no ‘more’ talkie before coffee!”
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